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Peel eggplants and slice crosswise in 1/8 inch thick slices. Break 3-4 eggs in a shallow bowl and beat as if for an omelet (no milk). Heat oil in frying pan on medium heat. Dip each slice of eggplant in the beaten eggs, drain excess egg and fry in oil for about 1 minute on a side or until golden. Place on paper towels to drain.

Using a 9 inch by 13 inch baking pan begin by putting down some sauce in the bottom of the pan, then a layer of eggplant slices, more sauce, parmesan cheese and mozzarella cheese. Continue layering with eggplant, sauce, and cheeses until you have at least three layers. Top it off with sauce, and the cheeses.

Place in a 350 degrees F oven and bake for 35 minutes. Remove, let it set for 10 minutes and enjoy with your favorite crusty bread, and salad.

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Notes

A mix of parmesan and Romano cheese also works if you want more zip. Also, if you like more cheese or sauce than is suggested plan accordingly.